Pistachio-Cranberry Scones

The recipe was easy to execute, and the scone itself was very tasty and not overly-sweet.

I just made these for the first time and loved them. The lemon zest adds the perfect citrus flavor. If I were making them again, I'd add more pistachios, as that flavor didn't come through as much.

Great recipe! I had to substitute light sour cream for buttermilk as I did not have any but texture was fantastic. Next time I would put in half all purpose and half whole wheat flour to increase the fiber content and increase the pistachios to increase the protein in these for breakfast. Even my very picky 4 year old loved these!

This recipe was a bit confusing. The first ingredient say 9 oz of flour...about 2 cups??? Which is it 9 oz or 2 cups?? There are 8 oz in a cup so how can 9 oz be about 2 cups. I made these using 9 oz and they were awful.

These are the best scones I have ever had. You can use orange zest instead of the lemon zest. My family prefers them that way. We also have added dried blueberries instead of cranberries and have also mixed the two with excellent results. This ones a keeper.

This scone recipe has very good flavor and a nice texture, not as dry and crumbly as some I have made in the past. Good for special occassions as well as every day and I have made them in advance and froze them for a time saver and works great to wrap individually and thaw as desired.

These were something different and the sugar forms a delicious crust on top and contrasts nicely with the salty pistachios. We'll definitely make them again!